CN107873856A - A kind of manufacture craft of the bean curd stick with rich in nutrition effect - Google Patents
A kind of manufacture craft of the bean curd stick with rich in nutrition effect Download PDFInfo
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- CN107873856A CN107873856A CN201711117268.3A CN201711117268A CN107873856A CN 107873856 A CN107873856 A CN 107873856A CN 201711117268 A CN201711117268 A CN 201711117268A CN 107873856 A CN107873856 A CN 107873856A
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- bean curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a kind of manufacture craft of the bean curd stick with rich in nutrition effect, it uses the Chinese medicines such as Tiepi Fengdou, Radix Angelicae Sinensis, the Radix Astragali, the fruit of Chinese wolfberry, jujube, Momordica grosvenori to be processed into powder and is cooked into concentrate, and bean curd stick make during spray to bean curd stick surface on, thus obtain a kind of bean curd stick product being highly profitable to human body.The manufacturing process steps of bean curd stick provided by the present invention with rich in nutrition effect are simple, and practical, controllability is good.The bean curd stick made with this technique, people can both obtain the abundant nutrition of bean curd stick in itself when edible, while and can has the effect of rich in nutrition concurrently, long-term consumption, human body is highly profitable.
Description
Technical field
The present invention relates to a kind of food processing technology, specifically a kind of making work of the bean curd stick with rich in nutrition effect
Skill.
Background technology
Bean curd stick, also known as Beancurd sheet or the skin of soya-bean milk, it is the film for boiling soya-bean milk surface solidification, fresh eating or can eats after drying, bean curd stick
Originating from the Tang Dynasty, away from modern existing more than 1,000 years history, it is a kind of traditional food that Chinese like very much, beans is also referred to as in Sichuan
Skin, the skin of soya-bean milk.It has strong beany flavour, while also has the unique oral sensations not available for other bean product.From nutrition
For angle, bean curd stick also has the special benefits that other bean product can not substitute.Energy proportioning equilibrium and in general bean product phase
Than, the Density of nutrient of bean curd stick is higher, every 100 grams of bean curd stick contain 14 grams of fat, 25.2 grams of protein, 48.5 grams of carbohydrates and other
Vitamin and mineral element.The ratio of these three energy matters is in admirable proportion in bean curd stick, and《Chinese residents dietary guidelines》In
The Energy intaking ratio of recommendation is closer to, and is high-quality beans system a kind of nutritious and that balanced energy can be provided for human body
Product.
Modern young man's operating pressure is big, and rhythm of life is disorderly, and diet is irregular etc. result in some women irregular menstruation,
Severe patient can more cause infertile, so prophylactic treatment irregular menstruation is critically important, there are many kinds the reason for causing irregular menstruation, most often
What is seen is deficiency of qi and blood, and insufficiency of vital energy and blood is in addition to herbal treatment, and using western medicine, side effect is big, but also can produce bad
The property of medicine, cure the symptoms, not the disease, people are more likely to use dietetic regulation, if a kind of corruption with rich in nutrition effect can be produced
Bamboo, the effect of making people to reach rich in nutrition while edible bean curd stick, it will liked by people.
The content of the invention
It is an object of the invention to provide a kind of manufacture craft of the bean curd stick with rich in nutrition effect, people are in edible bean curd stick
While the effect of can also reaching rich in nutrition, reach the effect killed two birds with one stone.
The present invention concrete technical scheme be：
A kind of manufacture craft of the bean curd stick with rich in nutrition effect, comprises the following steps：
（1）, take Tiepi Fengdou 5-10 parts by weight, be Radix Angelicae Sinensis 5-10 parts by weight, Radix Astragali 3-5 parts by weight, fruit of Chinese wolfberry 3-5 parts by weight, red
Jujube 3-5 parts by weight, Momordica grosvenori 3-5 parts by weight, each raw material is cleaned into rear naturally dry with clear water or dried with dryer, so
It is put into pulverizer jointly afterwards to crush to form mixing herb powder, then by 1 parts by weight mixing herb powder with 15 parts of pure water
Ratio takes appropriate mixing herb powder and pure water to be put into container and boiled with slow fire, is stirred continuously during boiling, until
Moisture is concentrated into the 1/3 of addition, filter residue, obtains mixing the concentrated liquid of tradition Chinese medicine accordingly；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes,
The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate by hand into during extraction cylindricality hang over dried on thin pole after turn into
Bean curd stick；
（5）With sprayer by step（1）Obtained mixing the concentrated liquid of tradition Chinese medicine even application is to step（4）What is obtained hangs on thin pole
Bean curd stick surface, then the bean curd stick hung on thin pole is delivered in drying room and arranged in order, drying room temperature is set to 50-60 DEG C, drying
Time is 4-7 hours, transports baking room after bean curd stick surface is in yellow-white, bright printing opacity, is carried out by being quantitatively put into polybag
Encapsulation, as finished product.
Tiepi Fengdou, Radix Angelicae Sinensis, the Radix Astragali, the fruit of Chinese wolfberry, jujube, Momordica grosvenori used in the present invention be rich in nutrition it is conventional in
Medicine, wherein：Tiepi Fengdou has the effect of nourishing yin and nourishing blood；Radix Angelicae Sinensis has the effect of blood circulation promoting and enriching and menstruction regulating and pain relieving；The Radix Astragali has
Have QI invigorating, consolidate, arrest sweating, myogenic, Li Shui, consumer edema the effect of；The fruit of Chinese wolfberry has the effect of tranquilizing and blood nourishing, nourishing and strengthening vital；It is red
Jujube has the effect of good enriching the blood and tonifying qi；Momordica grosvenori has tonifying Qi toxin expelling, tender skin benefit face, moistening lung for removing phlegm and other effects.Above Chinese medicine
Add in bean curd stick and eat, action can be integrated, reach the effect of rich in nutrition.
The manufacturing process steps of bean curd stick provided by the present invention with rich in nutrition effect are simple, practical, controllable
Property is good.The bean curd stick made with this technique, people can both obtain the abundant nutrition of bean curd stick in itself, while and can when edible
Have the effect of rich in nutrition concurrently, be eaten for a long time, human body is highly profitable.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should be included in the scope of the protection.
Embodiment one：
The manufacture craft of the bean curd stick with rich in nutrition effect of the present invention, comprises the following steps：
（1）, take the parts by weight of Tiepi Fengdou 5, the parts by weight of Radix Angelicae Sinensis 5, the parts by weight of the Radix Astragali 3, the parts by weight of the fruit of Chinese wolfberry 3, the parts by weight of jujube 3,
The parts by weight of Momordica grosvenori 3, each raw material is cleaned into rear naturally dry with clear water or dried with dryer, is then put into crushing jointly
Machine crushes to form mixing herb powder, then takes appropriate mix in ratio of the 1 parts by weight mixing herb powder with 15 parts of pure water
Close herb powder and pure water is put into container and boiled with slow fire, be stirred continuously during boiling, until moisture is concentrated into addition
The 1/3 of amount, filter residue, obtains mixing the concentrated liquid of tradition Chinese medicine accordingly；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes,
The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate by hand into during extraction cylindricality hang over dried on thin pole after turn into
Bean curd stick；
（5）With sprayer by step（1）Obtained mixing the concentrated liquid of tradition Chinese medicine even application is to step（4）What is obtained hangs on thin pole
Bean curd stick surface, then the bean curd stick hung on thin pole is delivered in drying room and arranged in order, drying room temperature is set to 50-60 DEG C, drying
Time is 4-7 hours, transports baking room after bean curd stick surface is in yellow-white, bright printing opacity, is carried out by being quantitatively put into polybag
Encapsulation, as finished product.
Embodiment two：
The manufacture craft of the bean curd stick with rich in nutrition effect of the present invention, comprises the following steps：
（1）, take the parts by weight of Tiepi Fengdou 10, the parts by weight of Radix Angelicae Sinensis 10, the parts by weight of the Radix Astragali 5, the parts by weight of the fruit of Chinese wolfberry 5, the weight of jujube 5
Part, the parts by weight of Momordica grosvenori 5, each raw material is cleaned into rear naturally dry with clear water or dried with dryer, is then put into jointly
Pulverizer crushes to form mixing herb powder, is then taken in right amount in ratio of the 1 parts by weight mixing herb powder with 15 parts of pure water
Mixing herb powder and pure water be put into container and boiled with slow fire, be stirred continuously during boiling, until moisture is concentrated into
The 1/3 of addition, filter residue, obtain mixing the concentrated liquid of tradition Chinese medicine accordingly；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes,
The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate by hand into during extraction cylindricality hang over dried on thin pole after turn into
Bean curd stick；
（5）With sprayer by step（1）Obtained mixing the concentrated liquid of tradition Chinese medicine even application is to step（4）What is obtained hangs on thin pole
Bean curd stick surface, then the bean curd stick hung on thin pole is delivered in drying room and arranged in order, drying room temperature is set to 50-60 DEG C, drying
Time is 4-7 hours, transports baking room after bean curd stick surface is in yellow-white, bright printing opacity, is carried out by being quantitatively put into polybag
Encapsulation, as finished product.
Embodiment three：
The manufacture craft of the bean curd stick with rich in nutrition effect of the present invention, comprises the following steps：
（1）, take the parts by weight of Tiepi Fengdou 8, the parts by weight of Radix Angelicae Sinensis 8, the parts by weight of the Radix Astragali 4, the parts by weight of the fruit of Chinese wolfberry 4, the parts by weight of jujube 4,
The parts by weight of Momordica grosvenori 4, each raw material is cleaned into rear naturally dry with clear water or dried with dryer, is then put into crushing jointly
Machine crushes to form mixing herb powder, then takes appropriate mix in ratio of the 1 parts by weight mixing herb powder with 15 parts of pure water
Close herb powder and pure water is put into container and boiled with slow fire, be stirred continuously during boiling, until moisture is concentrated into addition
The 1/3 of amount, filter residue, obtains mixing the concentrated liquid of tradition Chinese medicine accordingly；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes,
The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate by hand into during extraction cylindricality hang over dried on thin pole after turn into
Bean curd stick；
（5）With sprayer by step（1）Obtained mixing the concentrated liquid of tradition Chinese medicine even application is to step（4）What is obtained hangs on thin pole
Bean curd stick surface, then the bean curd stick hung on thin pole is delivered in drying room and arranged in order, drying room temperature is set to 50-60 DEG C, drying
Time is 4-7 hours, transports baking room after bean curd stick surface is in yellow-white, bright printing opacity, is carried out by being quantitatively put into polybag
Encapsulation, as finished product.
Claims (1)
- A kind of 1. manufacture craft of the bean curd stick with rich in nutrition effect, it is characterized in that comprising the following steps：（1）, take Tiepi Fengdou 5-10 parts by weight, be Radix Angelicae Sinensis 5-10 parts by weight, Radix Astragali 3-5 parts by weight, fruit of Chinese wolfberry 3-5 parts by weight, red Jujube 3-5 parts by weight, Momordica grosvenori 3-5 parts by weight, each raw material is cleaned into rear naturally dry with clear water or dried with dryer, so It is put into pulverizer jointly afterwards to crush to form mixing herb powder, then by 1 parts by weight mixing herb powder with 15 parts of pure water Ratio takes appropriate mixing herb powder and pure water to be put into container and boiled with slow fire, is stirred continuously during boiling, until Moisture is concentrated into the 1/3 of addition, filter residue, obtains mixing the concentrated liquid of tradition Chinese medicine accordingly；（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out It is hard not soft；（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2- It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into Ripe slurry；（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes, The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate by hand into during extraction cylindricality hang over dried on thin pole after turn into Bean curd stick；（5）With sprayer by step（1）Obtained mixing the concentrated liquid of tradition Chinese medicine even application is to step（4）What is obtained hangs on thin pole Bean curd stick surface, then the bean curd stick hung on thin pole is delivered in drying room and arranged in order, drying room temperature is set to 50-60 DEG C, drying Time is 4-7 hours, transports baking room after bean curd stick surface is in yellow-white, bright printing opacity, is carried out by being quantitatively put into polybag Encapsulation, as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711117268.3A CN107873856A (en) | 2017-11-14 | 2017-11-14 | A kind of manufacture craft of the bean curd stick with rich in nutrition effect |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711117268.3A CN107873856A (en) | 2017-11-14 | 2017-11-14 | A kind of manufacture craft of the bean curd stick with rich in nutrition effect |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463466A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of bean curd stick |
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN115226847A (en) * | 2022-08-03 | 2022-10-25 | 赣州赣有才食品有限公司 | Preparation process of dried beancurd sticks with food therapy effect |
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| CN1965666A (en) * | 2006-11-27 | 2007-05-23 | 华南理工大学 | Method for preparing bean curd sheet |
| CN103380824A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Blood pressure lowering bean curd sticks containing mung bean flour and preparation method thereof |
| CN103875821A (en) * | 2014-04-02 | 2014-06-25 | 陈迎霞 | Dried beancurd stick capable of strengthening spleen, reinforcing qi and preventing cancers and preparation method of dried beancurd stick |
| CN104397204A (en) * | 2014-12-03 | 2015-03-11 | 许昌世纪豪嘉食品有限公司 | Preparation method for dried beancurd sticks |
| CN106359644A (en) * | 2016-09-07 | 2017-02-01 | 广西大学 | Coarse cereal dried bean-curd stick and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711117268.3A patent/CN107873856A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965666A (en) * | 2006-11-27 | 2007-05-23 | 华南理工大学 | Method for preparing bean curd sheet |
| CN103380824A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Blood pressure lowering bean curd sticks containing mung bean flour and preparation method thereof |
| CN103875821A (en) * | 2014-04-02 | 2014-06-25 | 陈迎霞 | Dried beancurd stick capable of strengthening spleen, reinforcing qi and preventing cancers and preparation method of dried beancurd stick |
| CN104397204A (en) * | 2014-12-03 | 2015-03-11 | 许昌世纪豪嘉食品有限公司 | Preparation method for dried beancurd sticks |
| CN106359644A (en) * | 2016-09-07 | 2017-02-01 | 广西大学 | Coarse cereal dried bean-curd stick and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463466A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of bean curd stick |
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN109463465B (en) * | 2018-12-29 | 2022-05-06 | 南阳师范学院 | Preparation process of morchella dried beancurd sticks |
| CN115226847A (en) * | 2022-08-03 | 2022-10-25 | 赣州赣有才食品有限公司 | Preparation process of dried beancurd sticks with food therapy effect |
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Application publication date: 20180406 |